Spicy Open Faced Egg Sandwich

4 ounces fresh goat cheese

4 large slices crusty Italian bread

1 Tablespoon butter

1 large poblano chilie seeded and chopped

6 large eggs beaten

1/2 teaspoon salt

1/4 teaspoon pepper

Position a rack in the top third of oven and preheat to 400F Spread one quarter of the goat cheese on each slice of bread. Place on a baking sheet and bake until bubbly, 10 minutes.

Meanwhile in a large skillet skillet, melt the butter over medium heat. Add the poblano and cook, stirring occasionally, until softened about 3 minutes. Add the eggs , salt and pepper and cook over medium heat, stirring until the eggs are scrambled, about 3 minutes. Remove from the heat. Top each toast with the scrambled eggs.